It sure looks beautiful doesn't it. I have a chokecherry stout that I think would work out really well in such a cheese. I was at a grocery store doing some R&D reconnaissance work and they had a Cahill's section but not this one. I was so bummed!

I did score some Stilton and some Wensleydale with blueberries and another with cranberries. All in the name of research and development of course!

I do really want to find some info on making this Porter Cheese though!

I'm going to give something like this a try this weekend and will see if I can sink or swim. Looks to be a farmhouse cheddar recipe with the stout added. By looking at it I would have to say it isn't milled or else it may be cut after it is drained. I wonder if they replace a portion of the whey with the stout during cooking and when the curd is still tender after cutting? It has to be somewhat absorbed into the curd or it wouldn't get that marbling effect. If there are any other suggestions before I dive in let me know!

I disagree. If you look at the curds in the pics they do not have the liquid in them. It's between them. I would introduce the liquid at pressing time when the curd is the firmest. Also cheddar would be the best as it has the toughest curds.

Logged

Life is like a box of chocolates sometimes too much rennet makes you kill people.

OK, while it looks great and all ends up in same place (stomach) anyway, I'd rather have my cheese and beer separate, in the form of a nice Ploughman's Lunch and beer in a pub garden in summer in British countryside .

As for the timely introduction of the beer into this cheese... If one were to introduce it to late it would just get pressed out like the whey, no? My thinking is that you would want to introduce the beer when the curd is firm but can absorb some into the outer edges of the curd and hold it there through pressing.

I would call the company. Just ask they I'm a big fan of your cheese and I was curious how the beer gets in there. I bet they will tell you a little. Then ask they to clarify if you don't understand what they mean. I bet they'll give you a little nugget you can decipher some info from.

Logged

Life is like a box of chocolates sometimes too much rennet makes you kill people.

I would tend to think that this is made in two parts, one softer cheese to which the stout is added, and one harder/cooked cheese with no stout. The two are mixed together just before pressing. Whether the softer cheese is taken early from the final cheese and treated with the stout, or whether it is a completely different batch I guess is the question.

I sent an email to Cahills inquiring as to the process, I am waiting to hear back though. I also found a sage derby cheese that looks similar. It is marbled the same way. After some research it seems the sage derby was made using two sets of curds. One was cooked with the sage to devolope a green tint, the other was cooked normally, then pressed together. I wonder if the process was the same here.